This easy-to-make recipe is a delicious addition to breakfast or as a pick-me-up snack. See Notes section for alternative ingredients.
3 cups rolled oats, gluten-free
1 cup almond milk
1/2 cup sugar
1/3 cup dairy-free buttery spread, melted
2 teaspoons baking powder
1 teaspoon vanilla extract
3/4 teaspoon salt
1 cup blueberries, fresh or frozen
Preheat oven to 350°. Grease a 9″ x 13″ or 9″ square baking dish with cooking spray.
In a large bowl add the melted buttery spread and all of the rest of the ingredients and stir together until combined. Stir in blueberries. Pour the oat mixture into the prepared baking dish.
Bake the 9″ x 13″ baking dish for 30 minutes or if using a 9″ square bake for 45 minutes.
Rolled Oats: To make this recipe gluten-free you need to use certified gluten-free oats. If you don’t need it to be gluten-free you can use any brand. My favorite gluten-free brand is One Degree Sprouted Oats and if you live near a Costco I’ve seen them there at a very low price.
Milk: Use any nut milk like almond or cashew. You can also use oat milk or coconut milk. Regular dairy milk can be used if you don’t need this to be dairy-free.
Sweetener: You have a lot of options when it comes to a sweetener: granulated sugar, brown sugar, coconut sugar, maple syrup, or honey.
Buttery spread: For dairy-free options, you can use Smart Balance, coconut oil, butter-flavored coconut oil, ghee. Use regular dairy butter if dairy isn’t a problem.
Eggs: If you want to make this egg-free you can use 2 flax eggs, half of a cup of applesauce, or a mashed banana.
Keywords: gluten-free breakfast, baked oats, blueberries, gluten-free dairy-free recipes